From my local organic grocer here in Puerto Vallarta, I bought some amazing looking beets, I washed them and put them through a Koldpresse juicer and out came this beautiful rich red beet pulp. Help, what to do? I can’t let it go to waste… So I started to peruse my favorite vegan websites. To no avail, none of the recipes were what I was looking for. I played with some recipes and taste tested until voila – I came up with the best Vegan/Gluten Free Beet Pulp Burger I’ve ever tasted.
Prep Time: 15 mins (if you already have beet pulp)
Cook Time: 10 mins If you fry these beauties (recommended!)
You’ll need a food processor, and a pot for cooking the lentils, quinoa and walnuts, and a large skillet for frying the burgers.
- 1 Flax Egg ( 1T flax seed mixed with 3T water – let sit 10 mins)
- 2 cups beet pulp or grated beets
- ¾ cup GF Oats
- ½ cup cooked lentils
- 1/2 cup quinoa
- 1/2 cup walnuts
- ½ cup GF flour
- ½ white onion , chopped small
- 2 cloves garlic , finely chopped
- 1 Tablespoon natural/ no sugar peanut butter (really makes the burgers stick together)
- 2 teaspoons Italian seasoning
- 1/2 tsp Vegan Liquid Smoke
- Hamburger Spice/Seasoning (see example in photo below)
- Salt and Pepper to taste
- Oil for frying the burgers in the pan
- Grate beets or use the beet pulp from juicing
- Cook the quinoa, lentils and walnuts together until water is absorbed.
- Put all of the cooked and raw ingredients together into a food processor
- Make your patties nice and thick.
To fry the patties:
- Heat enough oil to cover the bottom of a pan over medium heat. When hot, add the patties. Cook them low and slow for great texture and taste. Put a top on to cook them all the way through. Cook about 3 to 5 minutes per side, until they are nicely brown on both sides.
- You can bake the patties at 350 for 30 mins., but sometimes they get dry in the oven.
Note on Leftovers
I have kept leftover burgers in layers of parchment paper in a glass container in my fridge for up to 5 days. They are delicious to crumble and put into salads as well as to use for hamburgers.
High in protein, low in fat. You’ll also get a healthy dose of iron, fiber, folate, potassium, magnesium.